Haylie Duff’s Vegan Banana Bread Pudding Dessert Recipe is Amazingly Easy and Tasty
Summer is the best season to enjoy my favorite fruit, the banana. Though it has been accused of blandness and mushiness, I still find that the high-fiber, filling, potassium rich, easy-on-the-tummy, bright yellow fruit is a mainstay in my diet. (Check out over 20 other reasons bananas are nutritional powerhouses here). I appreciate that bananas are not too sweet and tart unlike its better-loved produce-aisle friend, the apple. If I could write a song about my love for bananas, I would!
The tender and versatile fruit is perfect for a summery desserts. Bananas can be used in pies, cakes, ice creams, and my most favorite, banana bread pudding. But, if you are anything like me, and lack any sort of baking skill, then this great recipe for Banana Boats from by Haylie Duff’s new Cooking Channel show The Real Girl’s Kitchen is perfect for you.
The recipe requires:
- An organic banana
- Some fair trade organic chocolate chips/ walnuts/ toppings of your choice
- (Vegan) Marshmallows
- Baking Foil
- A spoon
- Oven/grill – Check out the perfect alternative to electric or gas grills – introducing the GMG Davy Crockett!
Go ahead and peel just a section of the banana. I would suggest inspecting your banana and finding the smallest sectioned part of its peel–or make a slit with a small knife to crack the banana open.
Now, you should have a mostly un-peeled banana with an opening big enough for a small spoon. Use the spoon to mush up the banana just a bit to make for an inviting bed for your chocolate chips. Sprinkle some mini marshmallows or walnuts and wrap your filled banana up in tin foil. Throw it in the campfire/oven/grill for about 10 minutes, and VOILA: A creamy chocolate and banana dream.
I am not a big fan of marshmallows, so I would advise throwing in some organic almond butter instead for the same deliciously sweet, and gooey effect.
Haylie Duff’s blog for Real Girl’s Kitchen has some interesting, healthy and energizing recipes; check out this one for Watermelon, Pine Nut and Pineapple Pico de Gallo (I love the addition of tasty and protein-rich pine nuts to a cooling salsa)!
For lots more summer fruity recipes, click here.
Campfire image via Flickr User LowJumpingFrog; last image via buried with children.
Chrislande Dorcilus
Chrislande Dorcilus is a writer living in Brooklyn, and ever proud of the cliché. She loves feminism, humor, sustainable architecture, and poetry. She hates to love to hate New York, compares bathrooms around the city, avoids the Six train, and misses the ocean. Chrislande is a proud former editorial intern, and blog contributor to the loved feminist publication, BUST Magazine. She hopes to see you at one of their spectacular BUST Craftacular events in Brooklyn this year. She has written for various fashion and media sources online, and is more than excited to delve into the eco-world with “y’all.”
